Ground Beef and Food Safety - Food Safety and Inspection Service
2024年4月24日 · USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs and hamburgers to a safe minimum internal temperature of 160°F (71.1°C). Use a food thermometer to check that they have reached a safe internal temperature.
MT43 - Raw Ground Beef Products that are Sampled. Raw ground beef products are subject to FSIS sampling for E. coli O157:H7 and Salmonella under the MT43 program. Raw ground beef products are described in the standards of identity for ground and chopped beef (9 CFR 319.15(a)), hamburger (9 CFR 319.15(b)), or beef patties (9 CFR 319.15(c)).
Raw Non-Intact Beef: Ground Beef, Beef Patties, Jalapeno Cheddar Burgers, Tenderized Steaks, and Cubed (tenderized) Steaks. Intended for cooking. Plastic chubs, tray packages, vacuum sealed packages or in butcher paper. Not shelf stable – Keep refrigerated (7 days at ≤40°F) or frozen (180 days at ≤10°F).
FSIS Issues Public Health Alert for Ground Beef Products Due to ...
2024年4月20日 · Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components; Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
HACCP Model for Raw Ground Beef (Raw Non-Intact) | Food …
HACCP Model for Raw Ground Beef (Raw Non-Intact) Guideline ID FSIS-GD-2021-0003. Issue Date June 2021. Full Guideline. FSIS-GD-2021-0003. Replaces: 1997 Version of the Raw Ground Meat HACCP Model. The United States Department of Agriculture (USDA) published the Pathogen Reduction/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule ...
Cargill Meat Solutions Recalls Ground Beef Products Due to …
2024年5月1日 · The raw ground beef items were produced on April 26-27, 2024. The following products are subject to recall [ view labels ]: 2.25-lbs. plastic-wrapped trays containing "93% LEAN 7% FAT ALL NATURAL LEAN GROUND BEEF" with lot code 117 and establishment number "EST. 86P" printed on the back of the label.
Traceback Methodology for Escherichia Coli (E. Coli) O157:H7 in …
2015年1月21日 · The Agency announced in a Federal Register notice (79 FR 47417), dated August 13, 2014, that it was implementing new procedures for when FSIS or another Federal or State agency finds raw ground beef presumptive-positive for E. coli O157:H7. This methodology will improve FSIS’ ability to determine whether the establishments that produced the ...
Safe Minimum Internal Temperature Chart | Food Safety and …
2020年5月11日 · Minimum Internal Temperature & Rest Time. Beef, Pork, Veal & Lamb Steaks, chops, roasts. 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Ground Meats. 160 °F (71.1 °C) Ground Poultry. 165 °F. Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes.
Keep Food Safe! Food Safety Basics - Food Safety and Inspection …
2024年1月5日 · Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry ...
Producing Escherichia Coli (STEC) in Raw Beef Products, and FSIS Directive 10,010.2, Verification Activities for Shiga Toxin-Producing Escherichia Coli (STEC) in Raw Beef Products, to inspection program personnel. This guideline incorporates current Agency thinking on the use of antimicrobial treatments, establishment sampling programs, and other